Zucchini Noodle Soup with Turkey

Zucchini Noodle Soup with Turkey Meatballs

Ingredients

• 3/4 lbs. freshly ground raw turkey
• 1/2 C soft breadcrumbs
• 1/4 C minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• 1/8 tsp. coarsely ground pepper
• 1 T vegetable oil
• 1-1/2 C coarsely chopped carrot
• 4 C diced zucchini
• 5-1/2 C no salt added chicken stock
• 1 T chopped fresh oregano
• 1/4 tsp. salt
• 1/8 tsp. coarsely ground pepper
• 2 C medium egg noodles - uncooked
• Chopped fresh parsley--optional

Method

1. Combine first 6 ingredients in a bowl, and stir well.  Shape mixture into 1" meatballs; set aside.
2. Heat oil in a large Dutch oven over medium heat.  Add carrot; stir well.  cover, reduce heat and cook 10 minutes of until tender.  Add zucchini and next 4 ingredients; bring to a boil.
3. Add noodles; cover, reduce heat and simmer 5 minutes.
4. Add meatballs; cover and simmer 7 minutes.

Yield: 10-1/2 cups

Zucchini by Lynn Craig

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